$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Pork cheeks are among the most gelatinous and flavourful muscles on the pig — often overlooked but adored by chefs. A long braise in cider produces an impossibly silky texture.
Serves 4 peoplePrep 15 minCook 3 hr
What to ask for
This recipe calls for Pork cheek. Can't get it where you are?
Ingredients & method
Ingredients
- 8 pork cheeks (about 1.2 kg total), trimmed
- 2 tbsp neutral oil
- 1 onion, finely diced
- 2 carrots, finely diced
- 3 garlic cloves, sliced
- 300 ml dry cider
- 300 ml chicken or pork stock
- 6 sage leaves
- 1 sprig thyme
- Salt and black pepper
- Creamy mash to serve
Method
- 1Season pork cheeks generously. Heat oil in a wide casserole over high heat. Brown cheeks in batches, 3–4 minutes per side, until golden. Remove.
- 2Reduce heat. Fry onion, carrots, and garlic for 8 minutes until softened. Add sage and thyme, cook 1 minute.
- 3Add cider, scraping up the base. Bring to a boil and reduce by half. Add stock.
- 4Return the cheeks. The liquid should just reach the tops. Cover tightly and braise at 155 °C for 2.5–3 hours, turning once.
- 5Cheeks are done when they yield completely to a spoon. Remove and reduce the braising liquor to a glossy sauce. Serve on creamy mash.
Cook this well
$$ · roasts, smokers, and long cooks
Track a brisket overnight without opening the lid
Monitoring large cuts where opening the smoker or oven would cost heat.
ThermoPro TP20 Wireless Meat Thermometer
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Chef's tip
Pork cheeks swell when braised and then deflate as they cool — they look small raw but are surprisingly filling.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.